I wasn’t sure whether to post this recipe because someone had told me, with a frown, that it was “grandma food.” But I finally decided to go ahead because…
- I love everything related to grandma inventions: I adore anything to do with grandmotherly creations, and anyone who says nonna is the opposite of modern is simply wrong. Just look at all the ideas this Italian nonna comes up with!
- Stracciatella isn’t just ice cream: Did you know that stracciatella is not only a flavor of gelato but also a type of cheese and the name of the soup in this recipe? Before moving to Rome, I didn’t! I’ve asked a few other non-natives, and they didn’t know either. So, I think this might interest you, even if it’s just to learn about an “exotic” new dish.
- A typically Roman soup: What a poor blog this would be if I didn’t talk about such an authentically Roman soup once in a while.
- The perfect winter soup: Imagine the scene: one of those cold winter days, you come home from work without even the energy to take off your shoes, but you need to eat something. Who wouldn’t love an easy-to-make resource that you can prepare in no time with ingredients you almost always have on hand? And if you have unexpected guests and don’t have anything ready, this soup will save you. You can impress them just with the name. Repeat after me: STRAC-CIA-TEL-LA!
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Stracciatella or Romagnola Tardura? A Dish with History
Some say that stracciatella is the name given to tardura romagnola in the Lazio region, while others claim they are almost identical soups, except that tardura also adds breadcrumbs. In Rome and nearby areas, both versions are called stracciatella, while in Romagna, it’s known as tardura. What everyone agrees on is that this soup is an infallible way to ward off the cold. What I’m going to recommend is a hybrid, without breadcrumbs, but I “allow” you to use parmigiano instead of pecorino romano, which is a bit hard to find outside of Rome. Ideally, you should make the broth at home, but if you buy it at the store, it’s not a mortal sin… unless it’s one of those broths that taste like they were made by boiling synthetic socks.
Ingredients for a Traditional Stracciatella
To enjoy this soup with authentic Roman spirit, you need simple ingredients that you likely already have at home:
- Chicken broth: If you have homemade, even better; it’s the base of the soup’s flavor.
- Fresh eggs: The key ingredient that forms those characteristic strands.
- Parmesan cheese or grana padano: Adds a creamy and salty touch, and if you have pecorino romano, even better.
- Lemon zest (optional): Adds a fresh touch to the dish.
- Fresh parsley and nutmeg (optional): Enhance the flavor and add a special touch.
- Salt and black pepper to taste.
Step-by-Step: How to Prepare Roman-Style Stracciatella
1. Heat the Broth
In a pot, bring the broth to a boil. If it’s homemade, your stracciatella will have even more flavor and authenticity.
2. Prepare the Egg and Cheese Mixture
While the broth is heating, beat the eggs in a bowl and add the grated cheese, a bit of black pepper, and, if you like, a pinch of nutmeg and lemon zest for a unique twist. Mix well until combined.
3. Add the Mixture to the Broth
When the broth is about to boil, lower the heat and slowly add the egg and cheese mixture. Stir in circular motions with a whisk as you pour it in so the egg forms small strands instead of clumping together like an omelet. This is where the “straccia” effect comes in, forming that signature texture.
4. Cook and Serve
Cook the stracciatella for about 2-3 minutes on low heat, stirring gently. Then, turn off the heat and let it sit for a minute before serving.
Final Touches for a Perfect Presentation
Serve the Roman-style stracciatella piping hot in deep bowls. You can garnish it with a bit of fresh parsley, lemon zest, and a dash of black pepper to add color and extra flavor.
Variations and Tips
- Add semolina or breadcrumbs: If you want a thicker soup, you can add a teaspoon of wheat semolina or breadcrumbs to the egg mixture.
- Vegetarian version: If you prefer, use vegetable broth instead of chicken broth.
- Adjust the seasoning: If nutmeg or lemon isn’t your preference, feel free to skip them.
An Authentic Italian Comfort Food
Roman-style stracciatella is ideal for those cold days when you need something quick and comforting. With simple ingredients and easy preparation, it’s perfect for a light dinner or as an appetizer. A true Italian comfort food that will make you feel at home!
Enjoy your meal!
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The card
Stracciatella a la romana, la sopa italiana de huevo con queso
Ingredients
- 1/2 l caldo de carne
- 2 huevos
- 30 g parmigiano o pecorino romano rallado
- Nuez moscada Opcional
- Rayadura de medio llimón
- Perejil picado
- Pimienta negra opcional
- Sal
Instructions
- Calentar el caldo a fuego medio.
- Batir los huevos con una pizca de sal y añadir el queso rallado, una cucharada de ralladura de limón, una pizca de nuez moscada y de pimienta negra.
- Sin variar el fuego, cuando el caldo empiece a hervir, agregarle el huevo y compañía, removiendo con un batidor o tenedor para que NO se formen pedazos de tortilla, sino pequeños copos esponjosos que poco a poco empezarán a flotar en el caldo.
- Continuar batiendo por un par de minutos
Video
